Vegetables From the Steamer

Slice broccoli, fennel, pointed peppers and zucchini – set fennel greens aside – mix with lemon juice and distribute in perforated cooking containers.

Cook at 100 °C for about 12 minutes, be sure to put an unperforated cooking container at the very bottom to catch the vegetable juices.

In the meantime, peel and finely chop the onion and sauté in butter. Deglaze with the soup, season with salt and pepper and reduce slightly.

Add crème fraîche and season with salt and pepper as needed.

In the meantime, cook the pasta until al dente.

Add the vegetable stock to the sauce. Divide the vegetables among plates, pour the sauce over them, sprinkle with finely chopped fennel greens and serve with the pasta.

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